Archive for category Morimoto At Home
I’d recently figured out that my family liked sushi rice made with 2 teaspoons of sushi vinegar per rice bowl of rice. As I began thinking about the holiday meal later this year, I began thinking about Matsuhisa-sama’s rice course – 5 pieces of nigiri as the last savory omakase course offering. Nobu: The Sushi […]
Recently, my wife asked about making a soba soup for lunch one day. On thinking about the problem, I thought about the times I had nabeyaki udon at restaurants. If memory serves (with respect to Chairman Kaga), it seems that the versions of nabeyaki udon that I preferred were savory and not sweet. This occurred […]
So this past week, I’d been trying to figure out how to make my wife happy for a Monday night dinner. Perusing through Iron Chef Morimoto’s Mastering The Art Of Japanese Home Cooking, I spotted his version of Oyako Don (p. 67,68). I’d made a version of this dish once before from Tsuji’s “Japanese Cooking: […]
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/01/12/morimoto-nyc-3/ (21 Dec 2009) I recently had an omakase dinner at Morimoto NYC (21 Dec 2016) and picked up a copy of Iron Chef Morimoto’s new book Mastering The Art Of Japanese Home Cooking. On pgs 146/147 was the recipe Hambagu – Japanese Style Hamburger With Tangy Sauce. The recipe […]
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2016/04/30/morimoto-scallop-congee/ Over the last several weeks, I started getting a little stir crazy since I hadn’t been able to get a chance to try and make some new dishes. Work pretty much had my attention – trying to get another product out the door. …and then I ran across the […]
* Hiyyako, Matsuhisa Dressing * Garden Salad, Morimoto Yuzu Vinaigrette * Roasted Chicken Wings, Matsuhisa Anticucho Kushiyaki Sauce * Rice My wife did a nice job roasting the chiclen wings at 450 degrees F for 30 minutes!
So my wife decided she wanted to make red braised pork shoulder/pork belly for dinner (and I knew we were going to have leftovers). I needed to think about what would go well with the red braised pork leftovers. Well that something was going to be the Iron Chef Morimoto’s Scallop Congee (Morimoto: The New […]